YOUR SOLIN GENERATED RECIPE
Blueberry Lemon Ricotta Pancakes
Pan-seared ricotta pancakes bursting with zesty lemon and juicy blueberries, offering a fluffy texture that melts in your mouth.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 large egg
0.5 scoop vanilla protein powder
0.25 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tbsp lemon juice
0.5 tsp baking powder
0.13 tsp sea salt
0.5 tsp vanilla extract
0 tsp coconut oil
PREPARATION
In a medium bowl, whisk together the ricotta cheese, egg whites, whole egg, lemon juice, and vanilla extract until the mixture is smooth.
Add the oat flour, vanilla protein powder, baking powder, sea salt, and lemon zest to the wet ingredients, stirring until just combined.
Gently fold the fresh blueberries into the batter using a spatula to avoid crushing them.
Heat the coconut oil in a large non-stick skillet over medium-low heat until melted and shimmering.
Ladle the batter into the skillet to form three or four medium pancakes, leaving space between each.
Cook for 3-4 minutes until small bubbles appear on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2-3 minutes until both sides are golden brown and the center is cooked through.
Serve immediately while warm.